Curried Cauliflower Soup
Enjoy the taste of Thai cuisine with this creamy and spicy soup.
Servings: 4 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon green curry paste
- 1 head cauliflower small florets
- 4 cups vegetable broth or chicken broth
- ¼ teaspoon coriander
- ¼ teaspoon salt and pepper each
- ½ cup coconut milk
- lime wedges for serving
Instructions
- In a large pot heat olive oil over medium heat. Add onion and cook until softened.
- Stir in garlic and curry paste and cook until fragrant, about 30 seconds.
- Add cauliflower, broth, coriander, salt and pepper. Bring to a boil and then turn down to a simmer cooking for 20 minutes.
- Blend with a hand mixer and puree until smooth.
- Once done add coconut milk and simmer for 2 more minutes. Squeeze lime juice on top and serve.
Notes
- Roast the cauliflower in the oven before adding to the soup to intensify the flavor.
- Use a hand-held immersion blender to puree the soup right in the pot, or use a regular blender and return the soup to the pot.
- Add coconut milk after pureeing, and then bring soup back to a gentle simmer, but don't boil. Allow soup to simmer about two minutes.
- Leftovers may be refrigerated for up to 4 days or stored in the freezer for up to 4 weeks.
- Reheat soup on the stovetop over low heat.
Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1133mg | Potassium: 525mg | Fiber: 3g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 71mg | Calcium: 46mg | Iron: 2mg